Looking to use some of the pomegranate seeds I mentioned in my last post, I searched the Internet for some salad ideas and came across a recipe from the Williams-Sonoma’s Healthy in a Hurry cookbook which looked appealing and seemed fairly easy.
This salad was refreshingly tasty, light and super easy to make. I couldn’t find spinach at my local supermarket, so I substituted the greens with arugula. The sweetness of the pear, the tartness of the pomegranates and the bitterness of the arugula was a great balance. The walnuts completed the salad by adding some crunchiness. The best part is how nutritious this antioxidant-loaded salad is!
This salad is simple enough to be a quick addition to your weeknight dinner, but the flavors are sophisticated enough to be served at your next dinner party.
Pomegranate, Pear & Walnut Salad
3 tbsp cider vinegar
2 tbsp extra-virgin olive oil
1 tbsp honey
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
8 oz. arugula
2 pears, (such as Green Anjou*)
1/2 cup pomegranate seeds
handful of walnuts pieces
lemon juice, 1 wedge
Preheat the oven to 350F. Using a baking sheet, toast the walnuts in the oven until lightly browned and fragrant (~10 minutes). Set aside to cool.
Mix together the vinegar, olive oil, honey, mustard, salt and pepper to make the dressing.
Slice and core the pears and toss with a bit of lemon juice to prevent the pear from oxidizing.
Add the arugula, pears, pomegranate seeds and walnuts to a bowl and toss gently with the salad dressing. Serve.
*The recipe called for the juicier Bartlett pear, but I only had the Green Anjou, which are a firmer, mild-flavoured pear. But, I thought this refreshing and citrusy pear complimented the salad very well.